There is this AMAZING Thai restaurant here in town. Like…amazing. I’m pretty sure I’ve told you about it before…the one Seth and I went to so many times that we couldn’t even look at Thai food for months because we got so sick of it? Stop me if I’ve told you this already…
You can’t stop me because I’m all the way over here and you’re just reading my words from a computer screen. ? My repetitive stories live on!
So it turns out that my student’s parents own this amazing restaurant that I mentioned above. Do you want to know what that means? It means that anytime we have any school event where parents are supposed to bring food, guess what they bring? THAI FOOD FROM THEIR RESTAURANT. Yes, people. Yes.
Anyway, one time she brought pineapple fried rice. This is never something I would have ordered at their restaurant. Ordering fried rice at a restaurant always just seems boring to me…I feel like it should be a side, not an entree. FALSE.
So much false. It was one of the most mind-blowingly delicious things I have ever tasted. I had approximatelyyyy…seventeen plates full. And then went to the dessert table.
Don’t judge me.
School events with free food are fair game for eating embarrassing amounts of everything available. Especially the Thai food.
Anyway, since then I have been on a mission to recreate this delicious pineapple fried rice so I can make it all the time at home and be happy forever. Since the creation of this recipe, I have had it for dinner twice, and lunch at least twice. In one week…yep.
So what makes this dish “Thai?” What makes it different than the regular fried rice that you would get at a takeout restaurant? The following delicious ingredients take an average Chinese fried rice recipe and make it taste super Thai-like and BOMB.
- Chili flakes
- Soy sauce
- Sesame oil
- Brown sugar
- Curry paste (this the THA BEST)
Oh my goodness, people. OH MY GOODNESS. I am so ready for fall it is ridiculous.
I have already 100% cheated and bought fall scented things…I’m so weak. Today at school, we were learning about setting, and we read a small excerpt about how fall can bring a feeling of death and gloom to a story’s setting because things are dying in fall (leaves, plants, etc…).
I was like HOLDUPAMINUTE there, textbook. Just hold up one minute. The second you describe fall as anything but cozy, delightful, comforting, and THE EPITOME OF PURE HAPPINESS, you just became completely non-authentic in my book.
Then I proceeded to burn the entirety of the textbooks because of their absurd misconceptions about the glorious season that is fall ?????. Just kidding because I would have been majorly fired. But, believe me…I wanted to do it.
I love summer food and have had a lot of fun eating and cooking all kinds of hot weather recipes throughout the last few months, but maaaannnn I am so excited for casseroles, stews, chicken pot pie, soups, roasted anything, crock pots, etc, etc, etc…?❤️?❤️
Yessss Pineapple Fried Rice and FALL coming up in a few weeks!Print
Thai Pineapple Fried Rice
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 7 servings 1x
- 1 shallot, finely minced
- 3 cloves garlic, finely minced
- 1 teaspoon freshly grated ginger
- 1/2 red bell pepper, finely diced
- 2 teaspoons red Thai curry paste
- 2 cups diced pineapple (about 1 whole pineapple, peeled and core removed)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons brown sugar
- 1 tablespoon lime juice
- For the rice:
- 2 cups Jasmine rice
- 3 cups water
- 1 teaspoon salt
- Optional (but highly recommended) toppings:
- Chopped cilantro
- Chopped peanuts
- Sliced green onions
- Lime juice (to taste)
- For the rice:
- Add the rice, water, and salt together in a pot and bring to a boil
- Stir once, turn the heat down to low, reduce to a simmer, cover, and let cook for 18 minutes
- Without taking off the lid, remove the rice from the heat and let sit for 5 minutes. Fluff with a fork and set aside (this recipe works better with cold rice, so I would recommend either making the rice ahead of time and letting it sit in the fridge OR cook the rice, spread it across a baking sheet in a thin layer, and pop in the fridge until cool)
- Meanwhile, in a large skillet or wok, add a bit of vegetable oil over medium high heat
- Add your shallot, garlic, ginger, bell pepper, and a bit of salt and pepper. Cook until the vegetables have softened
- To this, add your curry paste, stir to combine, and let cook for about a minute
- To this, add your rice, soy sauce, sesame oil, brown sugar, lime juice, and pineapple
- Mix together and fry over high heat for several minutes, stirring constantly
- Season to taste with salt and pepper and top liberally with cilantro, peanuts, and green onions
- Finish with an extra squeeze of lime juice (to taste)
Nutrition info is for 1 cup servings with a little over two tablespoons of peanuts per bowl, a tablespoon or two of cilantro and green onions, and a squeeze of lime juice.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy Thai recipes? Check these out: